Spring Delights: Warm Quinoa & Zucchini Salad

 

Warm Quinoa & Zucchini Salad

Happy May! Introducing a new entry to our Spring side dish series with this light and delicious Warm Quinoa & Zucchini Salad as our signature dish for this month. This wholly vegetarian medley may be simple and easy to prepare but it packs quite a punch in the flavor department and makes a wonderful healthy addition to any lunch or dinner menu. Spring weather in the True North can sometimes be unpredictable, hence a vibrant warm salad is a great way to infuse some much-needed warmth and brighten up an otherwise overcast day.

Ingredients

1 Cup White Quinoa

2 Green Zucchini, cubed

1 Red Onion, julienned

2 Tomatoes, diced

1 Large Carrot, cubed

1/2 tsp Ground Black Pepper

1/2 tsp Turmeric

1/2 tsp Smoked Paprika

1/2 tsp Dry Parsley Flakes

2 tsp Salt

4 tbsp Olive Oil

For this recipe, first rinse the cup of quinoa thoroughly with cold water. Place a medium-sized pot under medium-high heat and let this warm up for about a minute before adding 2 tablespoons of olive oil. Stir in the rinsed quinoa, sprinkle the turmeric powder and dry parsley flakes over it, and then pour in 2 cups of water before stirring thoroughly to blend. Season generously with salt to taste and allow the quinoa to boil down under medium heat until all the water is fully absorbed (similar to rice) and the grains are fluffy and tender. Turn off the heat and set the cooked turmeric quinoa aside.

Next, warm up about 2 tablespoons of olive oil in a large skillet under medium-high heat for about 2 minutes before pouring in the diced red onions, tomatoes, and cubed carrots. Season this base mixture with ground black pepper, smoked paprika, and a dash of salt then allow it sauté for about 3 minutes, stirring continuously to prevent too much coating. Once blended, add in the cubed zucchini slices, season very lightly with some salt, and stir to mix through with the rest of the base. Let this cook down for about 7 - 10 minutes under medium heat, adding just a bit of water and stirring as needed if the vegetable medley begins to stick to the pan. Finally, pour in the cooked quinoa and mix well to blend before turning off the heat. Serve warm as a side dish paired with soup or enjoy on its own with some avocado slices for a light lunch. Enjoy! 🥗💖